Scallop Asparagus Strawberry Salad
When Daniel’s friend, Stefan was visiting us from Austria I came home from work one day to find him and Daniel cooking a feast for dinner. This scallop asparagus strawberry salad was one of their inventions, and I must admit I was very skeptical when they placed the plate in front of me. Apparently combining asparagus and strawberries is not uncommon, but the mix of the two along with the scallops was a strange concept to me. I did not think they matched together, but it turns out I was wrong, and this is why I’m not the one creating the recipes in our household. It may seem like a strange combination but this mix of flavours is amazing! It makes a great starter for dinner. The unexpected flavor combination is sure to impress! What’s even better is that it’s very simple to make and takes no time in the kitchen. Taste the unexpected!
Time: 15 minutes
Salt and pepper
Dry the scallops with a paper towel. Cook the scallops in a frying pan with olive oil on high heat for 1 ½ - 2 minutes on each side, until the surface is slightly brown.
Wash the asparagus. Cut the ends of the asparagus, or try this fun trick. Hold the ends of the asparagus and bend until it breaks. The asparagus will automatically break at the perfect point on its own where the woody part ends.
Cook the asparagus on high heat with olive oil until lightly brown. Add the strawberries, remove the pan from the heat and season with salt and fresh ground black pepper.
Plate the asparagus, strawberries and scallops. Add some swirls on the plate with balsamic glaze for decoration. Serve and enjoy!